Food Research International

Article	Citations
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	306
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	255
Degradation of sweet corn cob polysaccharides by ultrasound-assisted H2O2/Vc treatment: Structural characterization and hypoglycemic effects in vitro and in vivo	190
Effect of amorphous degree on the structure of octenyl succinate anhydride starch and emulsion stability	177
A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning	170
Mechanism of needle electrode-derived pulsed electric fields on the structural and physicochemical properties of pork salting	156
Oxidation alters bioactivity of myofibrillar proteins digests: Evidence from ROS generation and inflammatory response in Caco-2 cells, and peptide transport in Caco-2 monolayer model	154
Modulation of gut microbiota and storage stability of yogurt fortified with novel EPS-producing Lactiplantibacillus plantarum DPA1C	154
Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics	146
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives	145
A disposable microfluidic aptasensor for one-step and real-time detection of sub-femtomolar-level aflatoxin B1 in food	142
Flat bread baking: Single to double layer transition	134
Editorial Board	129
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	124
Editorial Board	123
Characterization, adsorption kinetic and in vitro release behavior of curcumin loaded with porous mannitol and porous lactose: Template agent method vs. Pore-forming agent method	118
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	117
Efficacy of Brazilian and Mexican front-of-package nutrition labeling systems on simulated online purchase of non-alcoholic beverages by adolescents: A randomized controlled study	116
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry	116
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers	115
Editorial Board	114
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	114
Comprehensive molecular biology and metabolomics analysis reveal the changes on muscle quality of Megalobrama amblycephala exposure to ammonia nitrogen during transportation	113
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun	112
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage	111

Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy	107
Gellan–aloe vera aerogels for active food packaging: Structural properties and antimicrobial performance	105
“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR	105
Flax Lignans modulate the digestion and absorption of α-linolenic acid in sunflower phospholipid-stabilized nanoemulsions: In vitro digestion simulation and in vivo studies in mice	103
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	103
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots	103
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems	102
Quality assessment of Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation	101
Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics	100
Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage	98
Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer	96
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	91
Anti-diabetic effect of hesperidin on palmitate (PA)-treated HepG2 cells and high fat diet-induced obese mice	90
Editorial Board	90
A novel yolk-shell nanoparticles delivery system based on Polygonatum polysaccharides and PCC1 for synergistic anti-aging	89
Novel carboxymethyl chitosan/N-acetylneuraminic acid hydrogel for the protection of Pediococcus pentosaceus	89
Development of multi-species biofilm formed by thermophilic bacteria on stainless steel immerged in skimmed milk	89
Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene	87
Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development	87
Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption	87
Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications	87
The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review	86
Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties	86
Hemp microgreens as an innovative functional food: Variation in the organic acids, amino acids, polyphenols, and cannabinoids composition of six hemp cultivars	86
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	85
Coffee fermentation process: A review	85
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation	85
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques	84
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties	84
Identification of the key tryptophan metabolic characteristics of Lactiplantibacillus plantarum for aryl hydrocarbon receptor activation and ulcerative colitis alleviation	83
Non-targeted metabolomics identifies biomarkers in milk with high and low milk fat percentage	83
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique	83
Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews	82
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process	81
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	80
Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi	79
Preparation of core–shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses	79
Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing	79
The evolutionary relationship between sugar-sweetened beverages and type 2 diabetes mellitus since 1989	79
Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein	79
Unraveling the alkaloid diversity and pharmacological potential of Ocimum: Integrated UPLC-MS/MS, network pharmacology, and transcriptomic insights for functional food and drug discovery	78
Unraveling the mysteries of food allergens: aptamer-driven detection and suppression strategies	78
Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties	78
Structural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic	78
Climate change threatens the microbiological stability of non-refrigerated foods	77
Fabrication and saltiness enhancement of salt hollow particles by interface migration	77
Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells	77
Comprehensive assessment of rice bran dietary fiber on gut microbiota composition and metabolism during in vitro fermentation	76
Curcumin and 10-undecenoic acid as natural quorum sensing inhibitors of LuxS/AI-2 of Bacillus subtilis and LasI/LasR of Pseudomonas aeruginosa	76
Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages	76

Influences of thioalcohols on the release of aromas in sesame-flavor baijiu	75
Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures	75
Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility	75
Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation	75
A comprehensive comparative analysis of fatty acid profiles and GC–MS based metabolomics in Barbari and Beetal goat milk	74
Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach	74
Insights into carboxymethyl cellulose enhances the stability of myofibrillar protein aqueous solution modulated by charge density	74
Fermentation of second cheese whey by Propionibacterium freudenreichii: Metabolomic profiling and pathway insights for valorization	73
Hydrogels to reduce the pH in wines: Effects on phenolic composition and chromatic characteristics	73
Controlled release of bittern-loaded water-in-water emulsion as a novel strategy to regulate the gelation properties of tofu	73
Guamirim (Myrcia oblongata DC.): An unexplored native Brazilian berry rich in phenolic compounds and its application in muffins	72
Nutritional and technological potential of umbu-caja and soursop co-product flours	72
Use of infrared spectroscopy ATR-FTIR as a rapid alternative for Colombian cocoa liquors: classification varieties and estimation of volatile compounds concentration	72
Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control	72
The facile discriminative detection of four synthetic antioxidants in edible oil by a multi-signal sensor array based on the Bop-Cu nanozyme combining machine learning	71
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek	71
Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels	71
Impact of chickpea hummus on postprandial blood glucose, insulin and gut hormones in healthy humans combined with mechanistic studies of food structure, rheology and digestion kinetics	71
Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews)	71
Natural antimicrobials synergistically coupled with nanomotors: An innovative strategy for biofilm eradication	71
Feasibility of using a realistic food bolus for semi-dynamic in vitro gastric digestion of hard cheese with pH-stat monitoring of protein hydrolysis	70
Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity	70
Six types of tea extracts attenuated high-fat diet-induced metabolic syndrome via modulating gut microbiota in rats	70
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream	70
Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel	69
Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associat	69
A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages	69
Editorial Board	68
Electroluminescence aptasensor based on tetrahedral DNA nanostructure with exonuclease-assisted target cycling for detection of acetamiprid	68
Effects of distinct n-6 to n-3 polyunsaturated fatty acid ratios on insulin resistant and AD-like phenotypes in high-fat diets-fed APP/PS1 mice	68
Genomics divergence of Lactococcus lactis subsp. lactis isolated from naturally fermented dairy products	68
A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics	67
Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake	67
Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process	66
Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein	66
Quality assessment of commercial dried ginger (Zingiber officinale Roscoe) based on targeted and non-targeted chemical profiles and anti-inflammatory activity	66
A novel antioxidant peptide from soybean meal alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-HO-1 pathway	66
Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus	65
Baru (Dipteryx alata) proteins as plant-based carriers for flavanones: Exploring the kinetics and thermodynamics of complex formation	65
Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice	65
Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation	65
Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment	64
Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system	64
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat	64
Changes in urinary metabolomics after meat-containing meals with and without cruciferous or apiaceous vegetables indicate modulation of nucleotide metabolism in addition to xenobiotic metabolism: A ra	64
Camel milk endogenous peptides ameliorated hyperglycemia in high-fat diet-fed C57BL/6 J mice in association with modulation of gut microbiota and the IRS/Akt and JNK/p38 pathways	63
Determination of the critical pH for unfolding water-soluble cod protein and its effect on encapsulation capacities	63
From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation	63
Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability	63
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	63
Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins	62
Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPD-HPLC methodology	62
Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions	62
Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation	62
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis	62
Evaluation of the bactericidal activity of plasma-activated NaCl solution (PAN) against foodborne pathogens: Inactivation mechanism and application to mackerel	61
Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights	61
Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanisms	61
Simultaneous detection of glycinin and β-conglycinin in processed soybean products by high-performance liquid chromatography-tandem mass spectrometry with stable isotope-labeled standard peptides	61
Impact of shear stress and moderate electric field on the global metabolic profile of a blended fruit and vegetable juice	61
In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu	61
Interesterified palm oil promotes insulin resistance and altered insulin secretion and signaling in Swiss mice	60
Foxtail millet prolamin-pectin nanoparticles enhanced the stability and bioavailability of β-sitosterol	60
Comparative in vivo study on the digestion behaviors of three typical saturated dietary fats in Sprague Dawley rats	60
Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy	60
Widely targeted metabolomics reveal the glucosinolate profile and odor-active compounds in flowering Chinese cabbage powder	60
Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies	60
Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes	59
Preparation of PCL/lecithin/bacteriocin CAMT6 antimicrobial and antioxidant nanofiber films using emulsion electrospinning: Characteristics and application in chilled salmon preservation	59
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	59
Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage	59
Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin	59
Charentaise distillation of cognac. Part I: Behavior of aroma compounds	59
Effects of microbial fermentation on tea in alleviating obesity symptoms: Insights from microbiome and metabolomics	59
Fabrication of high strength cold-set sodium alginate/whey protein nanofiber double network hydrogels and their interaction with curcumin	59
Fatty acid esters of 3-monochloropropane-1,2-diol and glycidol in palm oil: A review on current industrial-scale mitigation strategies, challenges and perspectives	59
Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application	59
Bioaccessibility of phytochemicals and nutrients in nixtamalized Cucurbita spp.: An in vitro and microstructural assessment	58
Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile	58
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation	58

Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation	58
Comparative study of encapsulated cannabidiol ternary solid dispersions prepared by different techniques: The application of a novel technique jet milling	58
Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes	58
Coffee prevents IQ-induced liver damage by regulating oxidative stress, inflammation, endoplasmic reticulum stress, autophagy, apoptosis, and the MAPK/NF-κB signaling pathway in zebrafish	58
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions	57
Preparation of functional oils rich in diverse medium and long-chain triacylglycerols based on a broadly applicable solvent-free enzymatic strategy	57
Unrevealing the in vitro impacts of Cereus jacamaru DC. cladodes flour on potentially probiotic strains, selected bacterial populations, and metabolic activity of human intestinal microbiota	57
Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol	57
Phycobiliproteins from algae: Current updates in sustainable production and applications in food and health	57
Effect of different LED lights on aliphatic glucosinolates metabolism and biochemical characteristics in broccoli sprouts	57
Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu	57
Amino acid metabolomic analysis involved in flavor quality and cold tolerance in peach fruit treated with exogenous glycine betaine	57
Oilomics: An important branch of foodomics dealing with oil science and technology	57
Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule	57
Pesticide residues in grapes and wine: An overview on detection, health risks, and regulatory challenges	57
Turn to the wild: A comprehensive review on the chemical composition of wild olive oil	56
Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis	56
Raffinose esters of long-chain unsaturated fatty acids: Preparation, characterization, and in vitro digestive behavior	56
Editorial Board	56
Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model	56
The effect of B-type procyanidin on free radical and metal ion induced β-lactoglobulin glyco-oxidation via mass spectrometry and interaction analysis	56
Changes in the sugars and volatile compounds profiles associated with anthocyanin accumulation in oranges: Blood vs. blond varieties, and slightly pigmented vs. intensely pigmented blood fruit	56
Analysis of volatiles and α-dicarbonyl compounds in Maillard reaction products derived from 2′-fucosyllactose and amino acids	56
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach	56
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties	56
Multi-class analysis of mycotoxin prevalence and potential health risks in commercial apple puree: Implications for early childhood populations in the Italian market	56
Application of static headspace GC–MS for detection of residual trichloroethylene and toluene solvents in β-cyclodextrin	55
Cultural sips: Exploring sociodemographic and dominance factors in French wine appraisal	55
EPA-enriched lipid from Apostichopus japonicus byproducts mitigates UVB-induced oxidative stress and inflammation by gut-skin axis	55
Source–Sink manipulations have major implications for grapevine berry and wine flavonoids and aromas that go beyond the changes in berry sugar accumulation	55
Effect of fructooligosaccharides in full-hydrated lactic acid bacteria membrane models during thermal stress: A molecular simulation study	55
Evaluation of minced beef quality fortified with edible microalgae species during cryogenic storage	55
Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing	55
Reaction kinetics of aspalathin degradation and flavanone isomer formation in aqueous model solutions: Effect of temperature, pH and metal chelators	55
Structural identification and antioxidant activity of trans-9, trans-11, cis-15-conjugated linolenic acid converted by probiotics	55
Editorial Board	54
Effect of oxygen concentration on volatile compounds and their formation in Keemun black tea fermentation	54
Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics	54
Efficacy of photodynamic treatment with new methylene blue on planktonic cells and biofilms of Salmonella isolated from vegetal sources in Brazil	54
Impact of harvest seasons on the volatile and non-volatile chemical composition of conilon coffee	54
Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking conditions	54
Insights into the potential quality markers of Rubus chingii Hu fruit at different growth stages	54
Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features	54
Design and fabrication of plant-based milk fat globule mimetics: Flaxseed oil droplets coated with potato, soy, or pea protein	54
European bilberry extract reduces high-temperature baked food-induced accumulation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in vivo	54
Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions	54
Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight	53
Structure, in vitro digestive characteristics and effect on gut microbiota of sea cucumber polysaccharide fermented by Bacillus subtilis Natto	53
Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations	53
Investigating the role of calcium ions in modulating the physicochemical and gel properties of myofibrillar protein-soybean protein isolate binary composites	53
Effects of high hydrostatic pressure on the structural, physicochemical, and functional characteristics of buffalo milk casein	53
Potential of Good’s buffers to inhibit denaturation of myofibrillar protein upon freezing	53
Heavy metals and health risk assessment of Brazilian artisanal cheeses	53
Puppy power: How neophobia, attitude towards sustainability, and animal empathy affect the demand for insect-based pet food	53
Identification and functional analysis of three novel osteogenic peptides isolated from tilapia scale collagen hydrolysate	53
The regulatory effect of fermented black barley on the gut microbiota and metabolic dysbiosis in mice exposed to cigarette smoke	53
Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins	53
High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd	53
Processing parameters in breadmaking and bioaccessibility of acrylamide and 5-hydroxymethylfurfural	53
Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state	53
Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee	52
The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations	52
Influence of phospholipid structures on volatile organic compounds generation in model systems	52
Interference of gastrointestinal barriers with antibiotic susceptibility of foodborne pathogens: an in vitro case study of ciprofloxacin and tetracycline against Salmonella enterica and Listeria monoc	52
Modifications and in vitro absorption of 5-heptadecyresorcinol from cereals using digestion and ussing chamber models	52
Microbial succession and organic acid metabolism during spontaneous calamondin fermentation: The vital role of Pichia	52
Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg	52
Impact of food choice and consumption profile on the perception of food coloring on kefir labels: Insights of the projective technique of Product Personality Profiling	52
Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies	52
The modulatory effects on enterohepatic cholesterol metabolism of novel cholesterol-lowering peptides from gastrointestinal digestion of Xuanwei ham	52
Towards the understanding of collapse mechanisms and mechanical behaviour of selected plant-based food materials during preservation and processing	52
Editorial Board	52
Hydroxylation of dihydromyricetin via Beauveria bassiana fermentation enhances its efficacy in improving insulin signaling: Insights into inflammation, oxidative stress, and endoplasmic reticulum stre	52
Phenolic profile and α-glucosidase inhibitory potential of wampee (Clausena lansium (Lour.) Skeels) peel and pulp: In vitro digestion/in silico evaluations	51
How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening	51
Genomic and phenotypic analysis of virulence, antimicrobial resistance, and transmission routes of Vibrio vulnificus from food and clinical sources in China	51
Influence of taste sensitivity on preference and sensory perception of mezcal	51
Exploration of the role of bound polyphenols on tea residues dietary fiber improving diabetic hepatorenal injury and metabolic disorders	51
Interaction mechanism of carotenoids and polyphenols in mango peels	51
Enhanced stability, anti-inflammatory activity, and colon-targeted delivery performance of astaxanthin-loaded hollow zein nanoparticles through chitosan-α-lipoic acid copolymer and sodium alginate coa	51
Guidance for formulating ingredients/products from Chlorella vulgaris and Arthrospira platensis considering carotenoid and chlorophyll bioaccessibility and cellular uptake	51
Lipidomics and metabolomics reveal the molecular mechanisms underlying the effect of thermal treatment on composition and oxidative stability of walnut oil	51
Quinoa protein-based Buriti oil nanoparticles: Enhancement of antioxidant activity and inhibition of digestive enzymes	51
Variations of the fungal microbiome in Corydalis Rhizoma with different collection areas, processing methods, and storage conditions	51
Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins	51
Two Laminaria japonica polysaccharides with distinct structure characterization affect gut microbiota and metabolites in hyperlipidemic mice differently	51
Dietary intake of whole king oyster mushroom (Pleurotus eryngii) attenuated obesity via ameliorating lipid metabolism and alleviating gut microbiota dysbiosis	51
Machine learning approach for predicting single cell lag time of Salmonella Enteritidis after heat and chlorine treatment	51
High acidity of bracatinga honeydew honey: A new regulatory limit proposal	51
Inulin reduces liver triacylglycerol by increasing lipid droplet lipolysis in fat-loaded mice	51
Amazonian Melastomataceae blueberries: Determination of phenolic content, nutritional composition, and antioxidant and anti-glycation activities	51
Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics	51
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects	50
The effect of Mesona blume straw fermented by Ganoderma lucidum to improve physicochemical, in vitro digestion and gut bacteria of noodles	50
Preparation and identification of dipeptidyl peptidase IV inhibitory peptides from quinoa protein	50